Tikveš Kratosija is a medium-bodied red wine that offers bright aromas of redcurrants, cherry and brambly fruit. On the palate, it has a warm texture with spicy and herbal flavours, all combining for a complex and intense finish. Enjoy this delicious wine from The Republic of North Macedonia with a variety of dishes. It can also be served lightly chilled.
|Style||Dry, Red, Medium Bodied, Spice, Red Fruits, Softly Textured, Herbaceous|
|Country||Republic of North Macedonia|
About the Producer
Every wine tells a story about the synergy between the soil, sun, grapes and the country of its origin. The Tikveš Winery has been narrating the Republic of North Macedonia’s story as a winemaking country since 1885. However, the Republic of North Macedonia remains one of Europe’s last undiscovered wine countries: it is a natural paradise of vineyards, mountains, lakes and rivers, with a climate perfectly suited to producing quality grapes. Located in the Tikveš region, the Tikveš estate sustainably cultivates indigenous varieties such as Smederevka, Vranec and Kratoshija. The grapes are vinified in the state-of-the-art cellar equipped with the latest technology, resulting in a series of authentic and characterful wines.
Vineyard and Winery
Kratoshija (pronounced Krat-oss-SHEE-yah) is a native grape with a long history in the Republic of North Macedonia which has the same genetic origins as the Italian Primitivo variety. The Tikveš vineyards are sustainably cultivated, with 80% of the vines planted on the slopes of hillside plots with east or south easterly orientation. The vines are double Guyot trained and are planted in well drained clay soils which are rich in carbonates and naturally encourage high yields. Green harvesting takes place to reduce the yields and concentrate the flavours in the grapes. The grapes are manually harvested when they have reached optimal ripeness and maturity and are transported immediately to the winery.
The grapes were destemmed, crushed and fermented in stainless steel tanks to retain the fruity aromatics. When fermentation was complete, the young wine was pressed off its skins in a pneumatic press and underwent malolactic conversion on its lees, softening the palate. The wine was cold stabilised, filtered and bottled with minimal sulphur.
Net Orders Checkout